Borani Bademjan - Eggplant Salad
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INGREDIENTS
- 2 Garlic ; crushed
- 2 lg eggplants ; Oval
- Salt
- Black Pepper ; freshly ground
- 1/2 c Vegetable oil
- walnuts ; chopped, optional
- 2 c yogurt ; Drained
- Salt
INSTRUCTIONS
Cut eggplants in half lengthwise, then slice 5 mm (1/4 inch) thick. Spinkle slices liberally with salt (stack if necessary) and leave for 30 minutes. Rinse and dry with paper towels. Heat half the oil in a large frying pan and fry eggplant until golden brown on each side. Drain on paper towels. Add more oil to pan as required. Blend yoghurt with salt to taste and the crushed garlic. Place a layer of cooled eggplant in serving dish, overlapping slices a little. Season with pepper and spread some yogurt on top. Repeat, finishing with a layer of yoghurt. Cover and chill. Serve garnished with chopped walnuts if desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (278g) | ||
| Recipe Makes: 6 | ||
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| Calories: 236 | ||
| Calories from Fat: 120 (51%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 13.4g | 18 % | |
| Saturated Fat 1.5g | 8 % | |
| Monounsaturated Fat 7.9g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 3.3mg | 1 % | |
| Sodium 51.3mg | 2 % | |
| Potassium 586.4mg | 15 % | |
| Total Carbohydrate 26.5g | 8 % | |
| Dietary Fiber 6.3g | 25 % | |
| Sugars, other 20.2g | ||
| Protein 5.5g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 236
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